Furthermore, its nutritional properties should be highlighted high levels of mono and polyunsaturated fatty acids, phytosterols and a low glycemic index are associated with reduction of some risk factors for cardiovascular disease and diabetes. Among tree nuts, almonds present as one of the most important nuts, which is very noticeable in tree nut production data around the world (Walnut 3663, Almond 3183 and Hazelnut 864 ktons/year ). The almond ( Prunus dulcis Mill.) is a member of the Rosaceae family and is considered a native plant from Minor Asia, being one of the oldest nut trees cultivated worldwide with special relevance in the Mediterranean warm-arid countries, namely the Apulia region on southern Italy. In almonds, several proteins of these protein families have been already identified as allergens, namely Pru du 6 (11S globulin legumin-like protein), Pru du 4 (profilin) and Pru du 3 (nonspecific LTP) and several other proteins belonging to other protein families and/or that do not have a name attributed by the Allergen Nomenclature Sub-Committee. Among these, the (1) tryp_alpha_amyl protein family includes the higher number of known food allergens, which includes, for example, lipid transfer proteins (LTPs) and 2S albumin seed storage proteins (2) cupin_1 protein family including the 7S vicilin seed storage proteins and the 11S legumin, and the (3) profilin family comprising profilins, are the most prominent ones. A vast number of allergens from more than one hundred and sixty species have been identified and most of them belong to a restricted number of protein families. For allergens, when new ones from specific species are identified, a distinctive name is given by the WHO/IUIS Allergen Nomenclature Sub-Committee alongside the additional information about it. Nevertheless, further studies are needed in relation to the accurate characterization of the already known almond allergens or putative ones and in relation to the IgE-binding properties of these allergens to avoid misidentifications.įor scientific research to go further, food allergy, allergic diseases and allergens must be firstly identified and characterized. Six of them, namely Pru du 3, Pru du 4, Pru du 5, Pru du 6, Pru du 8 and Pru du 10, have been included in the WHO-IUIS list of allergens. Several almond proteins have been recognized as allergens. Its dietary consumption is generally associated with a reduced risk of cardiovascular diseases.

Almond is generally consumed raw, toasted or as an integral part of other foods. They are part of the Big Eight food groups which are responsible for more than 90% of food allergy cases in the United States, and within this group, almond allergies are persistent and normally severe and life-threatening. However, for part of the world’s population, they are one of the most common sources of food allergens causing acute allergic reactions that can become life-threatening. Tree nuts are considered an important food in healthy diets.

Cashew allergy anal